Recipz

Archive for the ‘Dorothy Lamalie’ Category

1 c. crushed cornflakes
1/4 t. pepper
1 frying chicken
1/2 c. evaporated skim milk

Mix the crushed cereal, salt, and pepper together on a plate. Dip the chicken pieces into the milk and then roll them in cereal mixture. Place skin-side up on nonstick cookie sheet.

Bake 30 minutes at 350*F. Turn and bake on other side for 30 minutes more or until tender. Serves 4.

2 c. flour
1 t. paprika
1/2 t. pepper
1 c. buttermilk
1 t. baking powder
3 lbs. chicken breasts and legs
vegetable oil

Combine first 4 ingredients in plastic bag; shake to mix, and set aside. Combine buttermilk and baking powder in bowl; mix well. Dip 2 pieces of chicken at a time in buttermilk mixture; place chicken in flour bag mixture and shake to coat.

Place chicken in shallow pan; cover and refrigerate at least 1 hour.

Heat 1″ of oil in large skillet to 325*F ; add chicken and fry 30 to 35 minutes or until golden brown, turning once. Drain chicken on paper towels. Serves 6.

1 3-lb. broiler, cut up
flour seasoned with salt and pepper
1/2 c. shortening
1 t. salt
1 c. orange juice
2 T. brown sugar
2 T. vinegar
1 t. ground nutmeg
1 t. dried basil
12 small new potatoes
1 large can cling peach slices, drained
parsley

Lightly coat chicken with seasoned flour. In hot shortening, in large skillet, saute chicken until golden on all sides. Sprinkle with 1 t. salt.

Combine orange juice, brown sugar, vinegar, nutmeg and basil;
pour over chicken. Place well-scrubbed new potatoes
between and around chicken pieces.

Cook, covered, over medium heat, 25 minutes or until chicken and potatoes are tender. Then add peaches; heat, covered, 5 minutes. Serve at once, garnished with parsley. Serves 4 to 6.

1/2 c. flour
1-1/2 t. salt
1 t. paprika
1 frying chicken
1/2 c. butter
8 small potatoes, peeled and halved
1 large carrot, peeled and sliced
1 can cream of mushroom soup
1/2 c. sour cream
salt and pepper

In paper bag, combine flour, salt and paprika. Add chicken and shake to coat. Brown chicken in melted butter. Brown potatoes and carrots in same pan. Spoon soup over all.

Bake at 350*F for 1 hour.

Gravy: To drippings in pan gradually stir in sour cream. Stir until thoroughly blended; salt and pepper to taste. Heat to serving temperature. Spoon over chicken and vegetables.

3 medium onions, finely chopped
1-1/2 to 2 lbs. ground beef
15-1/2 oz. jar plain spaghetti sauce
16 oz. can stewed tomatoes
4 oz. can mushroom stems and pieces, drained
1 clove garlic, crushed
8 oz. seashell macaroni
8 oz. provolone cheese, sliced
3 c. sour cream
1 c. shredded mozzarella cheese

Saute onions, ground beef, and garlic in large skillet until beef is nearly done and onion is tender; drain well. Add spaghetti sauce, tomatoes, and mushrooms to meat mixture; stir well, and simmer 30 minutes.

Cook pasta; drain.

Place half of pasta in greased deep or lasagna pan; layer with half of meat sauce, half provolone, and half of sour cream. Repeat layers, and top with mozzarella cheese.

Cover and bake 45 minutes; uncover and bake 15 minutes more. Serves 12.

1 lb. ground beef
1/4 c. rice
1 egg
1 chopped onion
2 lb. cabbage
1 can sauerkraut
1 large can tomato juice

Mix rice, egg, onion, garlic, and beef. Cook cabbage leaves until soft. Roll 2 T. mixture in each leaf; secure with toothpicks.

Put a layer of sauerkraut on bottom of heavy pan. Add stuffed cabbage, and another layer of sauerkraut. Cover with tomato juice.

Bake at 350*F for 2 hours. Serves 6 to 8.

1-1/2 lbs. ground round
2/3 c. milk
1/2 c. fine bread crumbs
3 T. catsup
onion salt or minced onion
1/2 t. salt
1/4 t. pepper
1 can white potatoes
canned peaches
1/4 c. catsup
1/2 c. peach juice
1 T. soy sauce

Mix first 7 ingredients together thoroughly and shape into 6 patties. Arrange patties, potatoes, and peaches on broiler.

Combine catsup, peach juice, and soy sauce, and brush over all.

Broil 8-10 minutes, turning patties once. Sprinkle cinnamon on peaches.

2 lbs. ground beef
1/4 t. pepper
2 T. chopped onion
3 T. brown sugar
1/2 c. catsup
1 T. prepared mustard
1/2 c. water
1/4 t. salt
1 egg
1 t. Worcestershire sauce
1/2 c. oatmeal

Mix all ingredients, press into 9″-x-5″ loaf pan, and bake at 350*F for 1-1/2 to 2 hours.

1 lb., 12 oz. can sauerkraut
1 c. chopped onion
1 lb. 12 oz. can tomatoes
3/4 c. packed brown sugar
3 lbs. country-style pork ribs

Layer ingredients in a large casserole as listed, starting with sauerkraut and ending with ribs. Do not stir.

Cover and bake at 325*F for 3 hours. Uncover last 45 minutes of baking.

1 lb. mild Italian sausage
28 oz. canned whole tomatoes, undrained (optional: chop slightly in food processor)
6 oz. can tomato paste
1 large onion, chopped
1 large clove garlic, crushed
1-1/2 t. Italian seasoning
1 t. sugar
1/8 t. red pepper
2 medium green peppers, chopped
3 c. fresh mushrooms, sliced
hot cooked rice (optional: substitute mashed potatoes)

Remove casings from sausage. Cook sausage in a skillet until browned; stir to crumble; drain well. Add next 7 ingredients, and bring to a boil; cover, reduce heat, and simmer for 30 minutes.

Stir in mushrooms and peppers; cover. Simmer 10 minutes more. Serve over hot cooked rice. Serves 6.

2 lbs. cooked, peeled shrimp, chilled
2/3 c. finely chopped celery
1/4 c. thinly sliced green onions
2 T. chives
1 c. salad oil
1/2 c. chili sauce
3 T. lemon juice
2 T. horseradish
1 t. mustard
1/2 t. paprika
1/2 t. salt
1-2 dashes hot sauce

Put shrimp in large bowl. Add celery, onion, and chives.

Combine remaining ingredients and pour over shrimp, mixing gently. Cover securely and refrigerate 12 hours before serving, stirring 2-3 times.

1 lb. large shrimp in shell
1 c. salad oil
1 c. lemon juice
2 t. Italian salad dressing mix
2 t. seasoned salt
1 t. pepper
4 T. brown sugar
2 T. soy sauce
1/2 c. chopped green onion

Wash shrimp thoroughly; drain on paper towels.

Mix together salad oil, lemon juice, salad dressing mix, salt, and pepper. Place shrimp in bowl and pour in marinade. Refrigerate 2-4 hours, stirring occasionally.

Lift shrimp from marinade and place on grill. Grill about 10 minutes, turning once and brushing with marinade.

Pour remaining marinade in pan. Stir in brown sugar, soy sauce, and onion. Heat to boiling and simmer about 5 minutes. Serve as a dip for shrimp.

1 lb. shrimp
1/4 c. flour
1 t. curry powder
1 t. paprika
1 egg, beaten with 1 T. water
cracker crumbs

Shell and devein shrimp. Dry thoroughly.

Mix flour, curry powder, and paprika in small bag. Put shrimp in bag and shake well. Then dip shrimp in egg mixture and roll in cracker crumbs until well coated.

Fry in deep fat heated to 380 to 390*F until golden brown. Don’t overcook. It takes just a few minutes.

2 quarts oysters, drained
1/2 c. finely chopped parsley
1/2 c. finely chopped onion
salt and pepper to taste
Tabasco sauce to taste
1 T. Worcestershire sauce
2 T. lemon juice
1/2 c. melted butter
2 c. fine cracker crumbs
paprika
3/4 c. half-and-half

Place a layer of oysters in the bottom of a greased 2-quart baking dish. Sprinkle with half of parsley, onions, seasonings, lemon juice, butter, and crumbs. Make another layer of same. Sprinkle with paprika. Just before baking pour the milk into evenly spaced holes, being very careful not to moisten crumb topping all over.

Bake at 375*F for about 30 minutes, or until mixture is firm.

Makes 12 to 15 servings.

1/4 c. butter or margarine
4 large yellow onions, sliced
1 16-oz. package hot roll mix
2 T. cornmeal
3/4 t. caraway seeds

In large skillet, melt butter; add onions. Over medium heat, saute 20 minutes, stirring until golden brown. Set aside.

Meanwhile, in large bowl, make hot roll mix as package label directs. Turn out dough onto floured surface; knead 5 minutes (or use dough hook). With lightly floured rolling pin, on floured surface roll out dough to 14″-x-11″ rectangle.

Spray 15″-x-10″ jellyroll pan; sprinkle with cornmeal. Transfer dough to pan; pat dough to fit into pan. (Or dough can be placed in jellyroll pan and rolled and patted to fit.) With fork prick dough. Cover with plastic wrap; let stand 15 minutes.

Preheat oven to 400*F.

Distribute onions evenly over dough; sprinkle with caraway seeds. Bake 20 minutes or until bread is golden. Cool slightly and cut into pieces.

4-5 c. flour
2 T. wheat germ
1 T. sugar
2 t. salt
1/2 t. ginger
2 pkgs. fast-acting yeast
1 c. hot water
1 c. sour cream, room temperature
2 T. vinegar

Combine 1-1/2 c. flour, wheat germ, sugar, salt, ginger and yeast; blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 2 to 2-1/2 c. flour until dough pulls cleanly away from sides of bowl. Knead dough until smooth and elastic. Place in a greased bowl; cover loosely with plastic wrap and cloth towel. Let rise until double.

Punch down and let rest on counter covered with inverted bowl for 15 minutes. Divide dough in half, shape into 2 loaves. Place on greased cookie sheet or French bread pans. With sharp knife make 5-1/4″ deep diagonal slashes on top of each loaf. Cover; let rise in warm place until double.

Bake at 375*F for 25 to 30 minutes.

1 c. flour
3/4 c. whole wheat flour
1 egg or 1/4 c. egg substitute
1 c. apple juice
1/3 c. dark molasses
1 c. shredded carrots
2 t. baking powder
1 t. baking soda
1 t. ginger
1/2 t. cinnamon
1/4 t. dry mustard

In large bowl, mix the flours, baking powder, soda, ginger, mustard, and cinnamon.

In medium bowl whisk egg or egg substitute, juice, and molasses. Pour liquid into flour mixture. Stir to blend but do not over-mix.

Coat 8″-x-4″ loaf pan with non-stick spray. Line bottom with wax paper. Pour batter into pan.

Bake at 350*F for 40-45 minutes or until done. Remove from pan and cool on wire rack. Good toasted.

1 c. All Bran
1 c. boiling water
1/2 heaping c. shortening
1-1/2 c. sugar
2 eggs
2 c. buttermilk
2-1/2 c. flour
2-1/2 t. baking soda
1/2 t. salt

Place first 3 ingredients in large mixing bowl; cool. Beat sugar, eggs, and buttermilk into cooled mixture. Add remaining ingredients and mix well. Refrigerate until ready to use.

When ready to bake, pour into greased muffin cups and bake at 400*F for 20 minutes (no need to let come to room temperature). Can keep for several weeks in fridge.

1 c. firmly packed brown sugar
1/3 c. vegetable oil
1 egg, beaten to blend (or egg substitute)
1 t. vanilla
1-1/2 c. unbleached all-purpose flour
1/2 t. baking soda
1/4 t. salt
1 c. chopped peeled apple (rhubarb can be substituted)
1/2 c. buttermilk
1/4 c. walnuts, chopped
1/2 t. cinnamon

Preheat oven to 325*F. Place paper liners in muffin tins or spray with Pam.

Blend 3/4 c. of the brown sugar, oil, egg, and vanilla in large bowl. Add flour, baking soda, and salt. Add apple and buttermilk and mix thoroughly. Divide among muffin tins.

Combine remaining brown sugar, walnuts, and cinnamon in small bowl. Sprinkle over batter.

Bake until muffins are browned or until toothpick inserted in centers comes out clean, 30- 35 minutes. Serve muffins warm.

2 egg whites
1 c. sugar
1/8 t. salt
1-1/2 c. coconut
1-1/2 squares unsweetened chocolate
1/2 t. vanilla

Beat egg whites until stiff and gradually beat in sugar. Add vanilla, fold in coconut and melted chocolate. Drop on greased cookie sheet.

Bake at 325*F for 15-18 minutes.

1-3/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. margarine
1/2 c. dark brown sugar
1/3 c. creamy peanut butter
1 egg, beaten
1 cup shredded Cheddar cheese
1 t. vanilla
strawberry jam

Combine dry ingredients.

Cream butter and sugar; blend in peanut butter, egg, cheese and vanilla. Add dry ingredients.

Roll into balls, make thumbprint on each cookie.

Bake at 350*F. Fill with jam.

1 c. butter
2 3-oz. pkgs. cream cheese, softened
1 c. sugar
1 t. vanilla
1/2 t. baking powder
1/4 t. salt
1 egg
2 T. milk
2 c. sifted flour
3/4 c. nuts
chocolate chips

Cream together butter, cheese, sugar, vanilla and salt. Add egg and milk; beat well. Add flour; stir in nuts and chocolate chips. Drop from teaspoons onto ungreased cookie sheet.

Bake at 350*F for 15-17 minutes.

1 c. butter
1-1/2 c. sugar
3 eggs
1 t. vanilla
3-1/2 c. flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt

Cream butter. Add sugar and beat until light and fluffy. Add eggs. Stir in vanilla. Add dry ingredients to creamed mixture. Chill at least 4 hours or overnight.

Roll and cut into shapes as desired.

Bake at 375*F for 6-8 minutes. Frost when cool.

1 c. butter
1 c. sugar
1 egg
1/4 t. salt
2 t. vanilla
2-2/3 c. flour
red and green food coloring

Cream butter and gradually add sugar, creaming well. Add egg, salt, and vanilla; beat well. Blend in flour.

Divide dough into 2 parts and add red food coloring to one half and green to the other. Cover dough and chill for at least 3 hours.

Roll chilled dough between 2 sheets of wax paper. Chill.

Place 1 color of dough over the other color and roll like a jelly roll. Freeze until ready to use.

Slice about 1/4″ thick and bake at 375*F for 7 to 10 minutes.

3/4 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour
1/2 t. ginger
1 t. cinnamon
1/2 t. cloves
1/2 t. salt
2 t. baking soda

Cream shortening, sugar, and egg. Add molasses; beat well.

Sift dry ingredients; add to first mixture. Mix well; chill.

Form into 1″ balls, roll in sugar and place on cookie sheet 2″ apart.

Bake at 375*F for 8-10 minutes.

Roll and cut as desired with cookie cutters and bake 6- 8 minutes.